Barbecued Chicken with Tamarind

Preparation info
    • Difficulty


Appears in

By Neil Perry

Published 2008

  • About

This is a lovely sweet and sour combination. You can buy ready-made tamarind water these days, but I think it’s better if you make your own by soaking tamarind pulp in hot water — it tends to be thicker and more fruit flavoured.


  • 1.6 kg (3 lb 8 oz) free-range or organic chicken, cut into


To make the marinade, mix together the coriander seeds, tamarind water, palm sugar, soy sauce, oyster sauce, sea salt and white pepper, add the chicken pieces and refrigerate for several hours or overnight. Drain the chicken and reserve the marinade.

To cook the chicken, heat the barbecue to hot. Brush the grill with vegetable oil and place the chicken skin-side-down. C